Korean meatballs with gochujang paste

Ingredients for 4 servings:

• 500 g minced beef or mixed
• 3 spring onions
• 3 cloves garlic
• 1 egg(s)
• 3 tbsp breadcrumbs (Panko), alternatively breadcrumbs
• 1 tbsp chili paste (gochujang paste)
• 1 tbsp ginger root, chopped
• 1 tsp salt
• ½ tsp ground pepper
• 40 ml vegetable oil, for frying
• 1 tbsp chili paste (gochujang paste)
• 2 tbsp apricot jam
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• Spring onion(s), cut into rings
• Sesame, roasted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

spicy dish

Chop the spring onions and garlic, add them to the minced meat along with the ginger, egg, breadcrumbs, and gochujang paste, and mix well. Season with salt and pepper. Shape into small balls the size of ping-pong balls and fry in hot oil on all sides. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and cook the meatballs for 10 to 15 minutes, depending on their size. Meanwhile, heat the second spoonful of gochujang paste with the apricot jam, vinegar, and soy sauce in a large pan and stir until the sauce reaches a smooth consistency. Roll the finished dumplings in the sauce until evenly coated. Sprinkle with spring onions and toasted sesame seeds and serve over rice. Gochujang paste is very spicy, so taste and adjust according to your personal taste. It is one of the basic Korean ingredients. Among other things, it is essential for the national dish, bulgogi.